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One Pot Turmeric Chicken and Rice
Alyssa

One Pot Turmeric Chicken and Rice

Enjoy One Pot Turmeric Chicken and Rice—flavorful, tender chicken with aromatic turmeric rice, all cooked in one pot for a simple, satisfying meal.
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Ingredients Method

Ingredients
  

  • Red Onion 1/2, thinly sliced: The base for the tangy pickled onions, adding a sharp yet sweet flavor that complements the richness of the dish.
  • Red Wine Vinegar 2 Tbsp.: Essential for pickling, providing acidity that balances the flavors.
  • Ground Sumac 1 tsp.: A tart and slightly fruity spice that enhances the pickled onions while giving them a vivid flavor profile.
  • Kosher Salt 1 1/2 tsp. total: A critical ingredient to enhance flavors; used both in marinating the chicken and pickling the onions.
  • Boneless Skinless Chicken Thighs (1.5 lbs.): The heart of the dish, chicken thighs are juicy and rich in flavor, making them perfect for this one-pot recipe.
  • Fresh Lemon Juice 2 Tbsp.: Adds brightness and balances the richness of the chicken.
  • Ground Turmeric 1 1/2 tsp.: The star ingredient, providing both color and a unique flavor. It brings warmth and health benefits.
  • Ground Coriander 1 tsp.: This spice contributes a lemony flavor, crafting a complex taste experience.
  • Black Pepper 1/2 tsp.: Adds spice and depth to the overall flavor profile.
  • Extra-Virgin Olive Oil 2 Tbsp.: Used for browning the chicken and sautéing aromatics, it contributes healthy fats and flavor.
  • Scallions 1 cup, thinly sliced: Adds freshness and crunch, which balances the dish's flavor.
  • Garlic 3-4 cloves, minced: Essential for depth and aroma; a must-have in any savory dish.
  • Fresh Ginger 2 Tbsp., minced: Provides a warm, spicy kick that pairs beautifully with turmeric.
  • Short-Grain White Rice 1 1/2 cups: The perfect grain for absorbing all the delicious flavors while offering a satisfying texture.
  • Chicken Broth 1 3/4 cups: Adds richness and depth to the dish, enhancing the overall flavor.
  • Lite Coconut Milk 1 can, 13.5 oz.: Contributes creaminess and a subtle sweetness, enriching the dish.
  • Fresh Cilantro Leaves for garnish: A final touch that adds freshness and color.

Method
 

  1. Pickle the onions: In a bowl, toss together 1/2 red onion (thinly sliced), 2 Tbsp. red wine vinegar, 1 tsp. ground sumac, and 1/4 tsp. kosher salt. Allow it to sit for about 15-20 minutes, tossing occasionally to ensure the onions are evenly coated.
  2. Marinate the chicken: In a separate bowl, combine 1.5 lbs. boneless, skinless chicken thighs with 2 Tbsp. fresh lemon juice, 1 1/2 tsp. ground turmeric, 1 tsp. ground coriander, 3/4 tsp. kosher salt, and 1/2 tsp. black pepper. Mix well and let it marinate for 15-20 minutes.
  3. Preheat the oven: Set your oven to 375ºF (190ºC). This ensures your chicken cooks evenly once placed in the oven.
  4. Brown the chicken: In a large oven-safe skillet, heat 2 Tbsp. extra-virgin olive oil over medium heat. Add the marinated chicken and cook for about 5 minutes on each side until golden brown. Remove the chicken from the skillet and set it aside for now.
  5. Sauté the aromatics: In the same skillet, add 1 cup thinly sliced scallions, 3-4 minced garlic cloves, and 2 Tbsp. minced fresh ginger. Sauté for about 3-4 minutes until everything is fragrant.
  6. Toast the rice: Stir in 1 1/2 cups short-grain white rice into the skillet and toast for about 1 minute, stirring frequently to prevent burning.
  7. Add the liquids: Pour in 1 3/4 cups chicken broth and 1 (13.5-oz.) can lite coconut milk. Stir well and bring the mixture to a boil.
  8. Combine and bake: Once boiling, place the browned chicken on top of the rice mixture. Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 25 minutes.
  9. Add the finishing touches: After 25 minutes, remove the skillet from the oven. Top with the pickled onions and garnish with fresh cilantro leaves before serving.